Ultrasound assisted extraction of curcumin

Turmeric is known as “Golden Spice” used as food color. Curcumin content mainly depend on turmeric variety, method of extraction and extraction parameters viz. solvent and particle size. Three different varieties viz. Salem, Krishna, Rajapuri were used for experiment which gives 3.8%, 2.5%, 4.2% extraction yield, respectively. Among the different solvent used for extraction, ethanol shows maximum extraction yieldofcurcumin 3.8%, 2.5%, 4.2%in all three varietiesrespectively than other solvents. As per the effect of particle size concern, finer the particle size more the extracted curcumin. Different ultrasound power of 25w, 50w, 75w was used for extraction, Results showed that 25 w power yields more curcumin in Rajapuri (5.3%) variety, followed by Salem (4.8%) and Krishna (3.8%). Whereas curcumin yield extracted by conventional method was Rajapuri (4.6%), Salem (4.1%) and Krishna (2.8%), this was lesser than the yield extracted by ultrasound method. The new method can help to improve the curcumin extraction yield and thus help to improve the socio-economic status of small scale entrepreneurs.